Salad Platter Recipe

Prepare Greens

Wash all lettuces and mixed greens thoroughly in cold water; spin dry in a salad spinner or pat dry with clean towels. Chop romaine into bite-size pieces and shred iceberg. Combine mixed baby greens, romaine, and iceberg in a large catering tray or two shallow hotel pans, creating an even bed covering the base.

Prep Vegetables

Halve cherry tomatoes and place in a shallow bowl. Thinly slice cucumbers, red bell peppers, red onion, radishes, and shred carrots. Keep avocado whole and uncut until delivery or service to prevent browning; slice and fan onto platter just before serving.

Arrange vegetables attractively over the greens bed in separate sections or rows so guests can easily choose: tomatoes, cucumber, bell pepper, shredded carrots, red onion, radish. Reserve avocado for last-minute placement.

Prepare Proteins

If using grilled chicken, season and grill breasts ahead of time, rest 10 minutes, then slice thinly across the grain. Hard-boil eggs: place eggs in cold water, bring to a boil, turn off heat and cover for 10 minutes, then cool in ice water; peel and quarter. Arrange sliced chicken and quartered eggs in separate groups on the platter.

Add cheeses: sprinkle crumbled feta in one area and shredded cheddar in another so guests can pick. Keep cheese in covered containers until service if preparing early.

Toast sunflower seeds and sliced almonds in a dry skillet over medium heat, stirring frequently, 3–5 minutes until fragrant and lightly golden. Cool completely. Scatter nuts, croutons, and kalamata olives in small piles or ramekins on the platter for texture contrast.

Classic Vinaigrette (makes ~2 cups)

Combine 1 1/2 cups extra-virgin olive oil, 1/2 cup red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon black pepper in a jar. Shake or whisk until emulsified. Store chilled until service; bring to room temperature before serving.

Creamy Ranch (makes ~2 cups)

Whisk together 1 cup mayonnaise, 1 cup buttermilk, 1 tablespoon lemon juice, 2 tablespoons chopped fresh chives, 1 tablespoon chopped fresh dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Adjust seasoning. Keep chilled and serve in a covered container.

Assembly & Service

Shortly before service, remove dressings from refrigeration to bring closer to room temperature. If assembling earlier, cover platter tightly with plastic wrap and refrigerate. At service, add avocado slices, give the platter a light final sprinkle of salt and pepper (to taste), and place dressings in labeled squeeze bottles or bowls with serving spoons at the side. Provide tongs for each topping group and small bowls for guests to mix their own salads. For 10 people, expected portions allow each guest to take a mix of greens and 3–4 toppings plus protein/cheese.